Indian-Style Stir-Fried Green Beans

Stir fried Romano beans

Unlike Indian food at restaurants, the meals cooked at home are much healthier. A protein dish like daal or chicken curry, paired with a side of stir-fried vegetables, makes for a satisfying and balanced meal.

Typical vegetables I use for stir-fry include seasonal fresh green beans, carrots, beets, squashes, cauliflower, and cabbage. My favorite, though, is any type of green beans. I tend to pick whatever looks good at the farmer’s market. For this recipe, I used Romano beans.

Ingredients

• 2 cups chopped Romano beans
• 2 Tbsp olive oil, for sautéing
• 1 tsp whole cumin seeds
• 1 tsp crushed or chopped garlic
• ½ tsp crushed red chilies (adjust per your spice tolerance)
• Salt, to taste

Method

• Wash and cut the beans to your desired length.
  
  

  

  
  

  
  
• In a sauté pan, heat the oil and add cumin seeds, garlic, and crushed chilies. Let them sizzle until the garlic is cooked through and fragrant.

• Add the chopped beans and salt. Stir well to combine.
• Cover and cook until tender, checking frequently and stirring occasionally.

• If the mixture begins to stick or burn, add a splash of water to help it cook through more quickly.

Additional Tips:

You can swap the garlic-cumin seasoning for mustard seeds if you prefer. And feel free to skip the chilies if you're aiming for a milder dish. You can also just use chilies and garlic and omit cumin.

Suggested Accompaniments

It’s versatile enough to complement a variety of main courses. It makes a lovely side dish alongside rice and curry or served with fried, baked or grilled meats.

Give this recipe a try—I’d love to hear what you think!